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@sultanshamas_10: #CapCut Jalal Chandio #jalalchandio #sindhistatus #trendingvideo #sultanshamas

SultanShamas_10
SultanShamas_10
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Region: PK
Saturday 14 November 2026 03:14:56 GMT
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sajjadali11100
Sajjad zardari Baloch :
wah 🥰
2026-11-14 07:27:30
0
yaarmuhammad592
Yaar Muhammad Machi :
2026-11-14 08:16:26
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safiullahtunio2
SAFIULLAHTUNIO :
🥰🥰🥰
2026-11-14 08:10:56
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user1600131043921
khan :
🥰🥰🥰
2026-11-14 07:17:26
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user7014315452600
سعید احمد جتوئی :
[Red heart][Red heart][Red heart]
2026-11-14 08:00:28
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zakir.hussain.abr6
Zakir Hussain ABRO :
[Heartwarming][Heartwarming][Heartwarming]
2026-11-14 07:59:03
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sadar.baloch975
sadar Baloch :
💙💙💙
2026-11-14 07:48:29
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sherdil1675
sherdil1675 :
🥰🥰🥰
2026-11-14 07:36:26
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sherdil1675
sherdil1675 :
🌹🌹🌹
2026-11-14 07:36:24
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sherdil1675
sherdil1675 :
🥰🥰🥰
2026-11-14 07:36:22
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moor.zado.moor.za4
Moor Zado Moor Zado :
♥️♥️♥️
2026-11-14 07:32:45
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moor.zado.moor.za4
Moor Zado Moor Zado :
🥰🥰🥰
2026-11-14 07:32:44
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muhammad03074
Atta Muhammad :
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2026-11-14 07:30:54
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muhammad03074
Atta Muhammad :
✌️✌️✌️
2026-11-14 07:30:52
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sulemanabbasi251
Suleman Abbasi :
🥰🥰🥰
2026-11-14 07:24:58
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user2338872413971
R :
🥰🥰🥰
2026-11-14 08:00:49
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ashiqalibhutto222
user41002198 21807 :
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2026-11-14 06:57:12
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anwar.khan70229
anwar khan :
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2026-11-14 06:52:31
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ahmadshehzad9180
shehzadsomro :
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2026-11-14 06:50:09
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lagharifarooqmatli
LAGHARI💫FAROOQ. MATLI, CITY :
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2026-11-14 06:32:15
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arbab.chuta
Arbab Chuta :
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2026-11-14 06:23:07
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rasoolbux5501
حاجي رسول بخش :
♥️♥️♥️
2026-11-14 06:13:43
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munawar_ali100
منــور عـــلي :
❤️❤️❤️
2026-11-14 06:07:34
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sarif.rahu
SARIHFRAHU :
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2026-11-14 06:03:47
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muradaliogahi
💚مراد علی💙♥️ اوگاھی💚 :
💚💚💚
2026-11-14 03:17:29
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Replying to @Gavino𓍼 all the best parts of a brownie in cookie form 🍫 crinkly top + chewy + fudgy = the most delicious cross between a brownie and a cookie! ingredients: 350g powdered sugar (a little less than 3 cups, but you can use 3 cups as well since this recipe is pretty forgiving) 60-65g cocoa powder (about 8-10 tablespoons if using tablespoons however using a scale is the best because tbsp weights may vary)– you can adjust this to 60g of cocoa powder if you prefer a sweeter cookie! 1/2 tsp salt 3 egg whites from 3 large eggs! (about 1/2 cup of liquid egg whites) 1/2 to 1 cup semi sweet chocolate chips (optional but recommended!) – depending how much chocolate you like! you can also use milk but i'm a semi sweet/dark choco girl. 1 tsp instant coffee (use 1/2 tsp if you are caffeine sensitive) 1 tsp vanilla bean paste (optional but adds great flavor) **if you live in a warm climate and your dough is super runny, try putting it in the fridge for 30-60 mins before scooping and baking** directions: preheat oven to 350°f (175°c). line a baking sheet with parchment paper and lightly butter it so the cookies do not stick. in a large bowl, add powdered sugar, cocoa powder, salt, egg whites, instant coffee, and vanilla bean paste. stir until a thick glossy batter forms. fold in the chocolate chips if you are using them. scoop 2 to 3 tablespoons of batter per cookie onto the prepared baking sheet. leave at least 4 to 5 inches between each cookie because they spread a lot while baking. four to a cookie sheet will definitely prevent them from touching, but you can fit six if you do not mind if they bake into each other a bit. place the cookie tray directly in the middle of your oven. bake for 8 to 10 minutes. at 8 minutes the cookies will cool into a very fudgy texture. the longer you bake them, the less fudgy they will be. ten minutes should be the maximum baking time. immediately after baking, use a round bowl to gently scoot and round out the cookies. this will help “fluff” up the edges, which can be a bit flat right out of the oven. remove the cookies from the baking sheet right after shaping so they do not continue cooking on the hot tray. transfer to a cooling rack and let them cool completely before eating. enjoy!!! tips: -for the fudgiest texture, stick closer to 8 minutes of baking time. -bake in the middle of the oven to prevent burning. use good quality cocoa powder for a richer chocolate flavor. -if you don’t like coffee, you can skip the instant coffee, but it really brings out the chocolate taste. -make sure to leave plenty of space between cookies because they spread a lot. four to a cookie sheet will keep them from touching, six if you are fine with them touching a little. -transfer the cookies off the baking sheet right away so they stay soft in the middle. -immediately after baking, use a round bowl to gently scoot and round out the cookies. this helps “fluff” up the edges, which can be a bit flat straight from the oven. #brownie #cookies #flourless #baking #glutenfree
Replying to @Gavino𓍼 all the best parts of a brownie in cookie form 🍫 crinkly top + chewy + fudgy = the most delicious cross between a brownie and a cookie! ingredients: 350g powdered sugar (a little less than 3 cups, but you can use 3 cups as well since this recipe is pretty forgiving) 60-65g cocoa powder (about 8-10 tablespoons if using tablespoons however using a scale is the best because tbsp weights may vary)– you can adjust this to 60g of cocoa powder if you prefer a sweeter cookie! 1/2 tsp salt 3 egg whites from 3 large eggs! (about 1/2 cup of liquid egg whites) 1/2 to 1 cup semi sweet chocolate chips (optional but recommended!) – depending how much chocolate you like! you can also use milk but i'm a semi sweet/dark choco girl. 1 tsp instant coffee (use 1/2 tsp if you are caffeine sensitive) 1 tsp vanilla bean paste (optional but adds great flavor) **if you live in a warm climate and your dough is super runny, try putting it in the fridge for 30-60 mins before scooping and baking** directions: preheat oven to 350°f (175°c). line a baking sheet with parchment paper and lightly butter it so the cookies do not stick. in a large bowl, add powdered sugar, cocoa powder, salt, egg whites, instant coffee, and vanilla bean paste. stir until a thick glossy batter forms. fold in the chocolate chips if you are using them. scoop 2 to 3 tablespoons of batter per cookie onto the prepared baking sheet. leave at least 4 to 5 inches between each cookie because they spread a lot while baking. four to a cookie sheet will definitely prevent them from touching, but you can fit six if you do not mind if they bake into each other a bit. place the cookie tray directly in the middle of your oven. bake for 8 to 10 minutes. at 8 minutes the cookies will cool into a very fudgy texture. the longer you bake them, the less fudgy they will be. ten minutes should be the maximum baking time. immediately after baking, use a round bowl to gently scoot and round out the cookies. this will help “fluff” up the edges, which can be a bit flat right out of the oven. remove the cookies from the baking sheet right after shaping so they do not continue cooking on the hot tray. transfer to a cooling rack and let them cool completely before eating. enjoy!!! tips: -for the fudgiest texture, stick closer to 8 minutes of baking time. -bake in the middle of the oven to prevent burning. use good quality cocoa powder for a richer chocolate flavor. -if you don’t like coffee, you can skip the instant coffee, but it really brings out the chocolate taste. -make sure to leave plenty of space between cookies because they spread a lot. four to a cookie sheet will keep them from touching, six if you are fine with them touching a little. -transfer the cookies off the baking sheet right away so they stay soft in the middle. -immediately after baking, use a round bowl to gently scoot and round out the cookies. this helps “fluff” up the edges, which can be a bit flat straight from the oven. #brownie #cookies #flourless #baking #glutenfree


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